600g Brussels Sprouts
6 Rashers Bacon
Drizzle of Olive Oil
Few Sprigs of Thyme and Rosemary
100 ml Clarks Pure Maple Syrup
Salt and Pepper to Season
Wash the Brussels sprouts, trim the ends and arrange them in a single layer in a roasting dish
Cut the rashers of bacon into lardons and fry until crispy
Scatter the bacon, rosemary and thyme sprigs over the top of the sprouts, then cook in the oven for about 25 minutes.
Just before they are ready pour 100ml of Maple Syrup over the top, stir well and return to the oven for 5 minutes
Remove from the oven, pick out the herbs, season well and keep warm until ready to serve.